High Protein Chicken Alfredo & Broccoli Pasta

This High Protein Chicken Alfredo & Broccoli Pasta is a comforting and delicious meal that’s perfect for busy weeknights. Packed with protein and vibrant veggies, this dish comes together easily, making it an ideal choice for families and beginner cooks alike. You’ll enjoy a creamy sauce made from cottage cheese, blended with warm cauliflower rice for added nutrients. Say goodbye to takeout and hello to a homemade favorite!

Why You’ll Love This Recipe

This recipe is not only easy to make but also nourishing and filling. The combination of shredded chicken, fresh broccoli, and a creamy cheery sauce ensures that everyone at your table leaves satisfied. It’s perfect for families looking for healthier meal options or for those who want a straightforward recipe to increase their protein intake. Plus, it’s versatile enough to adapt to your taste preferences, making it a reliable dinner choice you can count on.

Ingredients You’ll Need

This recipe requires a few key ingredients that come together beautifully in this delightful dish. Here’s what you’ll need:

• 1 lb shredded chicken (pre-cooked or rotisserie chicken)
• 1 lb cavatelli pasta (or any pasta of your choice)
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 3 cups fresh spinach
• 2 cups broccoli florets (chopped into small pieces)
• 2 cups low-fat cottage cheese (can sub whole fat cottage cheese if preferred)
• 1 1/2 cups cauliflower rice (cooked until warm and soft)
• 1 1/2 cups grated Parmesan cheese (or more to taste)
• 1 bouillon cube or 4 cups chicken stock
• Fresh cracked black pepper (for garnish)
• Optional: fresh parsley for garnish

Ingredient Notes, Variations & Simple Swaps

This recipe is flexible, allowing for different pasta types and vegetables, so feel free to customize it! For pasta, use penne or fusilli if cavatelli isn’t available. You can also swap in other vegetables, like bell peppers or zucchini, based on your preference. If you want a lighter sauce, use whole fat cottage cheese for a creamier texture. Lastly, consider adding some cooked chicken sausage or turkey bacon for an additional protein boost!

Equipment Needed

• Large pot
• Large skillet
• Blender
• Cooking spoon

How to Make This Recipe

Step 1 – Boil the Pasta

Start by bringing a large pot of chicken stock or water to a boil. If you’re using water, add a chicken bouillon cube to give it flavor. Season with salt until the water is well salted. Cook the cavatelli pasta according to package instructions, ensuring it reaches an al dente texture for the best bite.

Step 2 – Sauté the Vegetables

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about one minute, just until fragrant. Next, toss in the broccoli florets and spinach. Cook for 4-5 minutes, stirring occasionally until the broccoli becomes slightly tender and the spinach wilts. Remove the skillet from heat.

Step 3 – Blend the Sauce and Combine

In a blender, add the low-fat cottage cheese, warmed cauliflower rice, and 1 cup of grated Parmesan cheese. Blend until smooth and creamy. Once the pasta finishes cooking, reserve half a cup of pasta water, and then drain the pasta. Return the pasta to the skillet with the sautéed vegetables and shredded chicken. Pour the blended Alfredo sauce over the mixture and toss everything together gently. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Stir in the remaining Parmesan cheese, and season with salt and fresh cracked black pepper to taste. Serve warm, garnished with parsley if you like.

Tips for Perfect Results

To get the most out of this delicious dish, keep these tips in mind:

• Make sure your pasta is al dente to avoid mushy noodles.
• Blend the sauce until completely smooth for a creamy texture.
• Adjust the thickness of the sauce with pasta water as needed.
• Use fresh ingredients for the best flavor.
• Prepare your ingredients ahead of time to make the cooking process even easier.
• Feel free to experiment with different cheeses for a flavor twist.

Flavor Variations

There are many ways to personalize this recipe to suit your taste. Consider these ideas:

• For a spicy kick, add red pepper flakes when sautéing the garlic.
• Incorporate sun-dried tomatoes for a touch of sweetness.
• Experiment with different fresh herbs, like basil or oregano, for an added layer of flavor.
• For extra creaminess, stir in a dollop of Greek yogurt after blending the sauce.
• Mix in roasted vegetables for added texture and nutrition.

What to Serve With This Recipe

Pair this hearty pasta dish with simple sides to round out your meal. Here are some ideas:

• Garlic bread for a comforting addition
• A fresh green salad dressed with vinaigrette
• Steamed asparagus or green beans for a colorful plate
• Simple fruit salad for a sweet contrast

Storage, Make-Ahead & Leftovers

Leftovers from this dish can be stored in the refrigerator for up to 3 days. Ensure the pasta is kept in an airtight container. For longer storage, you can freeze portions for up to 2 months. To reheat, simply thaw in the fridge overnight and warm gently on the stove, adding a splash of chicken stock or water to help rehydrate the sauce if needed.

High Protein Chicken Alfredo & Broccoli Pasta

A comforting, high-protein pasta dish made with shredded chicken, creamy cottage cheese, and vibrant broccoli, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American, Italian

Servings 4 servings

Ingredients

  

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Main ingredients

• 1 lb shredded chicken (pre-cooked or rotisserie chicken)
• 1 lb cavatelli pasta (or any pasta of your choice) Penne or fusilli can be used as alternatives.
• 2 tablespoons olive oil
• 4 cloves garlic (minced)
• 3 cups fresh spinach
• 2 cups broccoli florets (chopped into small pieces)
• 2 cups low-fat cottage cheese (can sub whole fat cottage cheese if preferred) Using whole fat will create a creamier texture.
• 1.5 cups cauliflower rice (cooked until warm and soft)
• 1.5 cups grated Parmesan cheese (or more to taste)
• 1 cube bouillon cube or 4 cups chicken stock Using stock enhances the flavor.
• to taste Fresh cracked black pepper (for garnish)
• optional fresh parsley (for garnish)

Instructions

 

Preparation

• Start by bringing a large pot of chicken stock or water to a boil. If you’re using water, add a chicken bouillon cube to give it flavor. Season with salt until the water is well salted.
• Cook the cavatelli pasta according to package instructions, ensuring it reaches an al dente texture for the best bite.

Cooking

• While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about one minute, just until fragrant.
• Next, toss in the broccoli florets and spinach. Cook for 4-5 minutes, stirring occasionally until the broccoli becomes slightly tender and the spinach wilts. Remove the skillet from heat.
• In a blender, add the low-fat cottage cheese, warmed cauliflower rice, and 1 cup of grated Parmesan cheese. Blend until smooth and creamy.
• Once the pasta finishes cooking, reserve half a cup of pasta water, and then drain the pasta.
• Return the pasta to the skillet with the sautéed vegetables and shredded chicken. Pour the blended Alfredo sauce over the mixture and toss everything together gently.
• If the sauce is too thick, add a splash of reserved pasta water until the desired consistency is reached.
• Stir in the remaining Parmesan cheese, and season with salt and fresh cracked black pepper to taste. Serve warm, garnished with parsley if you like.

Notes

To avoid mushy noodles, ensure pasta is cooked al dente. Use fresh ingredients for the best flavor, and experiment with different cheeses for flavor variations.

Keyword Broccoli Pasta, Chicken Alfredo, comfort food, High Protein, Pasta Dish

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